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Shrimp fried rice is the perfect solution for those busy weeknights when you crave something hearty yet quick to prepare. This dish brings together succulent shrimp, vibrant veggies, and fluffy rice, all seasoned to perfection with soy sauce and fresh herbs. It’s a satisfying one-pan meal that will leave your taste buds dancing!
Why You’ll Love This Recipe
This easy shrimp fried rice recipe is not only delicious but also versatile. It’s a fantastic way to use leftover rice and gets dinner on the table in under 30 minutes.
- Quick and Easy: Ready in just 20 minutes!
- Flavorful: A perfect blend of savory and fresh ingredients.
- Customizable: Easily adjust ingredients to suit your taste.
- One-Pan Wonder: Less cleanup means more time enjoying your meal.
- Healthy Option: Packed with protein and veggies.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 1 cup frozen peas and carrots mixture
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic, minced
- Salt and pepper to taste
How to Make Shrimp Fried Rice
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until heated through.
- Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the veggies.
- Pour in the soy sauce and oyster sauce (if using), mixing everything thoroughly. Let it cook for another 2-3 minutes, allowing the rice to absorb the flavors.
- Finally, return the cooked shrimp to the skillet. Toss in the sliced green onions and chopped cilantro. Stir until everything is well combined and heated through, about 1 minute.
- Taste and adjust seasoning if necessary. Serve hot and enjoy!
Tips for the Best Results
- Use day-old rice for the best texture; it’s less sticky and fries up nicely.
- Make sure your skillet or wok is hot before adding the ingredients to achieve a good sear.
- Don’t overcrowd the pan; if necessary, cook in batches to maintain high heat.
Easy Variations
- Swap shrimp for chicken, beef, or tofu for a different protein.
- Add other vegetables like bell peppers, snap peas, or broccoli for extra crunch and nutrients.
- Spice it up with a dash of sriracha or chili flakes for a kick.
What to Serve With It
- A fresh cucumber salad to balance the flavors.
- Egg rolls for a crispy side.
- A simple miso soup for a warm, comforting addition.
Storage and Reheating
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Leftover shrimp fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the rice in a skillet over medium heat and cover to steam for a few minutes until heated through.
Recipe Card
Easy Shrimp Fried Rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 1 cup frozen peas and carrots mixture
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions:
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until heated through.
- Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the veggies.
- Pour in the soy sauce and oyster sauce (if using), mixing everything thoroughly. Let it cook for another 2-3 minutes, allowing the rice to absorb the flavors.
- Finally, return the cooked shrimp to the skillet. Toss in the sliced green onions and chopped cilantro. Stir until everything is well combined and heated through, about 1 minute.
- Taste and adjust seasoning if necessary. Serve hot and enjoy!
Notes: For the best texture, use day-old rice. Adjust seasonings to your taste.
